Tuesday, 31 March 2015

Mutton Chukka

Have you prepared Chicken Chukka. Well, I was kind of expecting similar kind of recipe for Mutton, but ended up totally different from its Chicken version, yet tasty. This Mutton chukka recipe is thick and creamy, apt with any Indian rotis. However, the recipe is quite time consuming to make, not much, only due to extra steps involved in making it. But it is, however, worth trying. This recipe is adapted from here, which is one wonderful blog. 

Sorry not to mention, all the food stuffs arranged behind this curry is my own preparation, except the Quail fry, which was my hubby's contribution. Btw, dont go overboard with the thought that I have similar kind of dinner always. This is only one rarest of rare dinners.. Hehe...
Over to the recipe.
  • Mutton 700gm
  • Cloves 4-5
  • Black Peppercorns 7-8
  • Cardamom  3
  • Cinnamon 1 stick
  • Bay leaf 2
  • Mustard oil 5tbspn
  • Onions 3 medium chopped
  • Ginger garlic paste 1 tspn
  • Whole Kashmiri Red Chilies 4
  • Cumin Seeds 1tsp
  • Cashew-nuts 15
  • Desiccated Coconut 3tbsp
  • Curd 2tbsp
  • Salt to taste
  • Coriander powder 3tsp
  • Kashmiri chilly powder 2tsp
  • Cumin powder 2tsp
  • Ghee 1tsp
  • Soak 4 red chillies in half a cup of hot water for 15 minutes.Heat 1 tbspn oil in a heavy bottomed pan. Add the whole garam masala ingredients. Saute them till its aroma is released.
  • Add washed & chopped mutton pieces and sear the mutton in high heat for 3 to 4 minutes.
  • Add a cup of water, salt and cover cook the mutton until almost done. Reserve the stock.
  • Meanwhile heat 2 tbspn oil in a another pan, saute jeera and ginger garlic paste until the raw smell goes off.
  • Add onions, cashews, dessicated coconut and saute them in medium heat until they turn golden brown.
  • Once done, cool and transfer them into a mixer.
  • Add curd and soaked red chillies to them and blend them into a smooth paste adding little water.
  • Heat a pan with 2 tbspn of oil, add the above masala paste and add the masala paste and stir continuously until oil separates.Add red chilly powder, cumin powder, coriander powder and saute for a minute.Add the cooked mutton along with its stock.
  • Let the curry cook on low heat until the gravy is reduced to your desired consistency.
  • Switch off stove. 
  • Add a dollop of ghee and serve with parathas or rice :)

Sunday, 29 March 2015

Chicken Veg Pizza

The cheesy pizza makes me drool every time I come across a picture of it. The stretchy like texture of mozarella can drive any cheese lovers totally crazy.
This one was made, when I was craving one so madly, and hence with available ingredients at home. The favourite toppings however are, Olives, Jalepenos and Mushrooms.

Over to the recipe,
For the pizza base:
  • 3 cups flour
  • 1 tbsp yeast
  • 1 tsp sugar
  • Warm water- 1 cup
  • Egg 1
  • Milk powder 2 tbsp
  • Oil 4 tbsp

For the filling:
  • homemade pizza sauce or store-bought one- to spread on top of pizza
  • Tomato ketchup- 1 tbsp
  • Sweet corn - 1/2 cup
  • Bell pepper- chopped- 1/4 cup
  • Chicken- boneless- boiled and shredded- 1/2 cup
  • Mozarella cheese- 1/2 cup
  • Pepper powder- 1 tsp
  • Oregano- 1 tsp
  • Olive oil- 1 tsp

For the base:
  • Dissolve yeast and sugar in warm water for 15 minutes or until frothy.
  • To the above mix, add rest of the ingredients and knead to a smooth dough. Add more flour or water if required.
  • Let the dough rest for about 2 hours or till it doubles in volume.
  • Punch down the dough and knead again.
  • Divide the dough into three.
  • Take one portion for the pizza and reserve the rest to make other things like kubboos, chicken bread and so on.
  • Roll the dough for pizza base, to the desired thickness and bake in the prehaeated oven for about 20 minutes at 170 C.
  • After the base gets baked, spread tomato ketchup, pizza sauce, half portion cheese, bell pepper, chicken , half portion corn, oregano, pepper powder then remaining cheese and corn. 
  • Drizzle Olive oil on top and press lightly over the cheese.
  • Return back to oven for about 10 minutes or till the cheese melts.

Saturday, 28 March 2015

Orange Pineapple Mint Punch

Summer is approaching. The only nice part of summer is having nice cold refreshing drink. Well, I love refreshing drinks and I utilize maximum excuses to have one whenever I crave.
This punch has the goodness of Pineapple, Mint, Orange and Lime, which also imparts refreshing feel to the drink too. Over to the recipe.
  • Orange-  1
  • Lime- 2
  • Pineapple sliced- 4 slices-
  • Mint- 1/2 cup
  • Water, chilled- as required
  • Sugar- As required
  • Ice cubes- As required
  • Squeeze Orange and Lime to get juice out of it.
  • In a blender, put all the ingredients together and blend well.
  • Strain  the juice in a strainer.
  • Pour in glasses with pieces of lime and mint.
  • Serve chilled.

Thursday, 26 March 2015

Idiyappam Biryani

Being from Malabar part of Kerala, I am so much used to wanted and unwanted customs being followed in the society. The main propaganda is serving food for every tiny little occassion and that too in a wide variety and quantity. Some of them are really useless and harming the peace of a family, while there is no option of omitting it out only because of fear what community would say. However there are some positive points. Every occassion is an excuse for family gatherings and food is the vital part of it, or I must say food is an excuse to bring all the family together, which is what I think is most wonderful thing about food.
On post today is Idiyapam biriyani which I prepared for a cousin while she was 7 months pregnant as a part of the above mentioned custom. But even though outside Malabar nobody is going to question you for breaking those rules, I simply love to cook or any excuse to feed your loved ones. That is why amidst all the kids tantrums and tight schedule, I somehow pulled out all my effort in preparing a fully fledged meal. After I was done with the job, all I felt was self satisfaction. After all there is nothing more satisfying than to execute your passion and to feed someone.
Idiyappam is a Kerala food mainly served for breakfast, made of rice flour, or you can call it Kerala style noodles, due to its appearance. It is steamed to cook. I prefer using store bought Idiyappams as they are extremely fine, much finer than home-made which is best for this project.
Over to the recipe.

  • Prawns- de-shelled deveined-500 gm
  • Turmeric powder- 1/4 tsp
  • Kashmiri chilli powder- 1/2 tsp
  • water- 1/2 cup
  • salt
Whole spices

  • Cardamom- 2
  • Cloves-2
  • Bay leaf- 1
  • Cinnamon- 1 small piece
  • Oil- 2 tbsp
Other  Ingredients:

  • Onion-4, sliced
  • Ginger garlic paste 2 tsp
  • Tomato-2 medium, chopped
  • Chilly- crushed- 3
  • Turmeric powder- 1/4 tsp
  • Garam-masala powder- 1 tsp
  • Coriander leaves-chopped-1/2+1/4 cup
  • Lime- 1/2
  • Ghee- 2 tsp
  • Instant Idiyappams- 10
  • Coconut milk- thin- 1/2 cup
  • Turmeric powder- 1/4 tsp

  • Boil the prawns with turmeric powder, Kashmiri chilli powder, salt and water.
  • Heat oil in a pan.
  • Add whole spices. When it splutters, add onion, crushed chilli, ginger garlic paste and sauté well.
  • Once onion turns brown add tomatoes, mash them.
  • While oil starts appearing, add turmeric powder and garam-masala powder.
  • Add coriander leaves. Squeeze lime and off heat.
  • In a deep bottomed pan, heat ghee on low flame. lay the Idiyappams. Mix coconut milk with turmeric powder.
  • Sprinkle coconut milk mix over the Idiyappams to soak lightly, taking care not to over soak.
  • Dump the prawn masala over the Idiyappams and mix well.
  • Keep on low flame for about 5 minutes with the lid closed.
  • Off flame.
  • Garnish with fried onions, cashews and coriander leaves.